Ingredients
unsweetened cocoa
2 8-ounce packages semi-sweet chocolate, coarsely chopped
1/2 cup butter or margarine
5 large eggs, separated
1 tablespoon vanilla extract
confectioner’s sugar
raspberries and mint leaves for garnish
Preparation
Preheat oven to 250’. Grease a 9-inch by 2-1/2-inch springform pan; dust with cocoa. Line the pan’s bottom with parchment or wax paper.
In a 2-quart saucepan over low heat, melt the chocolate with butter.
In a large bowl, with wire whisk or fork, beat egg yolks with vanilla. Slowly beat warm chocolate mixture into yolk mixture until blended.
In a small bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/4 cup of confectioner’s sugar until sugar dissolves and whites stand in stiff peaks. Fold beaten whites into chocolate mixture, a third at a time.
Spoon batter into the pan, spreading evenly. Bake the torte for 1 hour, or until a toothpick inserted in the center comes out cleanly. Cool in pan.
When cooled, remove side of pan bottom and discard paper.
Cut into 12 wedges. Sprinkle 6 wedges with confectioner’s sugar. Arrange, alternating, on a cake plate. Garnish with raspberries and mint.
